The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pulled Pork Sourdough Pizza

loydb's picture
loydb

Pulled Pork Sourdough Pizza

  • Step 1: Smoke a pork shoulder to 188 degrees internal
  • Step 2: Make pizza

This has pulled pork, habenero bbq sauce, hot pico, and a mix of cheddar and monterray jack cheese. It was crispy, delicious, and brutally hot. I think I'm going to make it again this weekend!

 

Comments

dwcoleman's picture
dwcoleman

The bark looks tasty.  How long did you smoke the meat for and what temperature?  I've done pork butt's and its taken me nearly 14 hours @ 200F.

loydb's picture
loydb

14 hours at 225F. I've had it take as few as 12 and as many as 19, depending on the size of the shoulder and the ambient temp. Briskets are usually in the 8-12 hour range. It's definitely a "get up early and start" kind of thing, as I don't do "stay up late" as well as I used to :)

 

ehanner's picture
ehanner

Looking good loydb. A man after my own heart with the pork. The pizza sounds like it might be beyond my ability to tolerate the heat.

Eric

loydb's picture
loydb

I should have used jalapenos for the pico de gallo instead of serranos. The habenero bbq sauce gave it all the kick it needed, the jalapenos would have been much fruitier than the serranos. We both like hot, but this was at the edge for me and probably over the edge for my wife :)

 

 

linder's picture
linder

Oh WOW, that pizza looks terrific!  I'm sure it tasted wonderful!  Congratulations, Loydb.

Franko's picture
Franko

Here and I thought all you Texans only ever did briskets (joking!). That's a seriously fine looking piece o' pork you've done Loyd! I've made pizza with pulled pork on several occasions and loved it, but for me it still doesn't top a pulled pork sandwich with coleslaw piled on top in a soft roll of some kind. What type of wood did you use for this one?

Franko

loydb's picture
loydb

It is true that brisket is king down here, but I'll smoke anything :) I use apple for the first 5-6 hours, then switch to alternating hickory and mesquite.

 

 

dosidough's picture
dosidough

Yep...I'm starting to drool. Some how I've never considered pulled pork on pizza. And Franko likes it too. I don't have a smoker but there are 2 local joints that do superb smoked meats. Yours is gorgeous. Great inspiration, I'll be trying this one.

Thanks for the afternoon pork break, LOL.

Dosi

loydb's picture
loydb

If it's good on a sandwich or inside a tortilla, it's probably good on pizza :) Free your mind, and your dough will follow, or something like that...